Autumn, Winter, Light Meals, Soup, Sides

Creamy Butter Beans with Leeks & Tarragon

This is a hug in a bowl kind of recipe, beans are so, so good for us and we should be consuming legumes or pulses every day. It a no brainer for me, they are delicious, super versatile, high in protein, amino acids and a significate source of vitamins and minerals, rich in antioxidants, not to mention heart healthy and filling. (Research found here).

Here I use a couple of leeks sauteed down until soft and sweet with a little garlic, in with some soft herbs, tarragon being my favourite pairing with leeks, but dill or parsley are good too. A large jar of the best butter beans, some veggie stock and a good seasoning and that’s pretty much it.

I final drizzle flurry of fresh herbs, chilli oil, lemon zest and some pangrattato and its next level delicious.



1 600g butter beans drained and rinsed

2 good sized leeks

2 garlic cloves grated

400ml veggie stock

Small bunch tarragon or other soft herb, parsley, dill. Leaves Roughly chopped

1 tsp sea salt

A very good grind black pepper

2 tbs olive oil

Knob plant based butter

To finish

Chilli flakes (optional)

Chilli oil (optional)

Extra fresh herbs

Zest ½ lemon

Drizzle of extra virgin

Pangrattato (flavoured bread crumbs & optional)

Thick slices of butter toast


2 slices bread toasted and blitzed to crumb

½ garlic clove

3 tbs nutritional yeast or hard parmasan ‘cheeze’ of choice finely grated

Zest 1 lemon

2 tsp olive oil

½ tsp sea salt

Freshly ground black pepper

1 tsp dried or finely chopped fresh herbs of choice (optional)


  1. Mix all the ingredients together and either toast lightly until dry and fragrant in a pan or spread onto a baking tray and bake for 5-8 minutes at 160°C fan checking often. Removed and store in an airtight container for a few days or can be frozen.
  2. In a non stick pan add the leeks and olive oil and butter, sprinkle with a good pinch of sea salt and cook on a low to medium heat until soft, lightly caramelised and sweet.
  3. Add the garlic and cook for a further minute or two. Add in about half of the herbs and stir again.
  4. Now add the beans, stir to combine before adding about 200ml of the stock, stir and bring to a simmer. Cook for about 15 minutes adding more stock if the beans get a little drier or you want a looser texture.
  5. Check for seasoning and adjust accordingly.
  6. Serve in bowls topped with the remaining fresh herbs, a good drizzle of extra virgin or chilli oil/ chilli flakes and some Pangrattato if using.
  7. Served on hot buttered sourdough is also a good option.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!